Kadhi Without Dahi

Ingredients

• 1⅓ cups gram flour
• ¾ teaspoon turmeric powder
• ½ teaspoon + a pinch of red chilli powder
• Salt to taste
• 1 teaspoon dried mango powder (amchur)
• 1½ tablespoons oil + to deep fry
• ¼ teaspoon fenugreek seeds
• ¼ teaspoon + a pinch of asafoetida (hing)
• 2 medium onions, chopped
• 2 teaspoons ginger-garlic-green chilli paste
• A pinch of baking soda
• 1¼ teaspoons sugar
• 3 tablespoons chopped fresh coriander
• 1 teaspoon dried fenugreek leaves (kasuri methi)
• 1 tablespoon ghee
• 1 teaspoon cumin seeds
• 2 dried red chillies
• 6-8 curry leaves
• Fresh coriander sprig for garnish

Method

1. Take ⅓ cup gram flour in a bowl. Add ½ teaspoon turmeric powder, ¼ teaspoon red chilli powder, salt, dried mango powder, 1 cup water and mix well.
2. Add 3½ cups water and mix well. 
3. Heat 1½ tablespoons oil in a deep non-stick pan. Add fenugreek seeds and once they start to turn golden brown, add ¼ teaspoon asafoetida and mix well.
4. Add onions and sauté till translucent. Add ginger-garlic-green chilli paste and sauté for 1 minute.
5. Add the gram flour mixture to the pan and let the mixture come to a boil.
6. Reduce the heat and cook for 8-10 minutes.
7. For the pakodas, take remaining gram flour in another bowl. Add salt, remaining turmeric powder, ¼ teaspoon red chilli powder, baking soda, ¼ teaspoon sugar, 2 tablespoons coriander leaves and ½ cup water and mix well.
8. Heat sufficient oil in a kadai. Drop small portions of the gram flour mixture and deep-fry on medium heat till golden brown and crisp. Drain on absorbent paper and set aside.
9. Add dried fenugreek leaves and remaining sugar to the mixture in the deep pan and mix well.
10. Add the pakodas and cook for 2-3 minutes. Add remaining coriander leaves and mix well.
11. Heat ghee in a shallow non-stick pan. Add cumin seeds and once they start to change the colour, break the red chillies and add to the pan. Sauté for a few seconds. 
12. Add curry leaves, a pinch of asafoetida and a pinch of red chilli powder and mix well.
13. Add this tempering to the prepared kadhi and mix well.
14. Transfer into a serving bowl, garnish with coriander sprig and serve hot with steamed rice.